Friday, May 02, 2014

Honey is a supersaturated solution of sugars, enriched with
proteins, minerals, vitamins, organic acids and polyphenols. Gamma irradiation
is a physical technique of food preservation which protects the honey from
insects' and microbial contamination during storage. We investigated the effect
of gamma irradiation on physicochemical properties in two types of Malaysian
honey, Gelam and Nenas.

MATERIALS AND METHODS:

Both honeys were irradiated at the dose 25 kGy in a
cobalt-60 irradiator. The physicochemical properties pH, moisture, acidity,
color, and sugar content as well as vitamins C and E, hydroxymethylfurfural
(HMF) and mineral contents, for the irradiated and non-irradiated honeys were
assessed.

RESULTS:

The results revealed that pH, acidity, minerals and sugar
contents in both types of honey were not affected significantly by gamma
irradiation, while moisture, vitamin E contents and HMF level decreased
significantly with gamma irradiation. However, significant increased in color
intensity and vitamin C were observed after gamma irradiation for both types of
honey.

DISCUSSION:

In summary, gamma irradiation treatment of honey (in the dose
mentioned above) did not cause significant changes in the physicochemical and
mineral contents, except for significant alterations in color intensity,
moisture, vitamins (C and E), and HMF contents.